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Baked Pumpkin Stuffed Shells with Burrata

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Baked Pumpkin Stuffed Shells with Burrata Baked Pumpkin Stuffed Shells with Burrata

Baked Pumpkin Stuffed Shells with Burrata






These Baked Pumpkin Stuffed Shells with Burrata are fall comfort food at its finest!  Tender jumbo pasta shells are generously stuffed with a mix of creamy ricotta, savory pumpkin and fresh herbs; then topped with rich burrata and baked until bubbly.  It’s a decadent and insanely delicious twist on traditional stuffed shells!

Hey there boys and girls!
Put on your sisterhood of the traveling pants, because we are going to mentally time travel for 4.56 seconds.
Let’s take it back to approximately 2 years ago.
Do you remember how I said I didn?t like pumpkin in THIS post"
Remember"!
You all were all flabbergasted and said I was a bad person"
Okay, so maybe the latter didn?t actually happen, but I?m sure you thought about using my name in conjunction with a few expletives.  ?
Then, do you remember how I updated that same exact post with a recipe video a few weeks ago"
I suppose if you are one of those people who loves technicalities, theoretically I said I didn?t like pumpkin AGAIN.
And this caused mass hysteria to break out across the interwebs.  (<– KIDDING)
Well, if you ask me the second time shouldn?t really count, because I never changed or updated the actual written words in that post.
But, the devil is in the details and if you want to count the second time around as for realsies, then I guess I lied.  Oops"  🙊
Because guess what!"!"!"
My tastebuds!
They are a changin?!!!
Pumpkin and I are OFFICIALLY on the road to becoming fast and furious besties. This should come as no shock if you read the title of today?s recipe.
And, for the record, these shells are what changed my mind (forever and EVER) about pumpkin.
The end.
Baked Pumpkin Stuffed Shells with Burrata
AKA my new all-time favorite dish for fall!
Tender pasta shell stuffed to the gills with a mix of creamy ricotta, savory pumpkin, warm spices, fresh herbs and a touch of tart lemon.
Scattered with salty parmesan, then generously dotted with rich, decadent burrata and baked until melted and bubbly.
Finished with a sprinkling of crunchy walnuts, spicy red pepper flakes, herbaceous thyme and MORE CHEESE
You guuuuuuys.
It?s cozy, comforting eats just PERFECT for fall!
Trust me when I say you NEED this!
Because carbs on carbs = ALL THE YUM.
Recipe Notes, Tips & Tricks:

You can either make your own pumpkin puree or used the canned variety.  Just make sure you do NOT purchase canned pumpkin pie filling!  It is NOT the same thing as pumpkin puree!
Make sure you are properly salting your water for cooking the pasta.  For the recipe below, use 1 tablespoon of kosher salt and 4 quarts of water.  AFTER the water has come to a rolling boil, stir in the salt.
Just as properly salting your pasta water is important, so is cooking your pasta shells until BARELY al dente, which is approximately 9 minutes.  The shells will continue to cook in the oven, so it is imperative you do NOT overcook them!!
The stuffed shells can be prep...


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Source of news: nospoonnecessary
Source of publication: 12-10-2017 19:18
visto: 0

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